Our Chef Jean-François Vasseur offers a refined and subtle cuisine at the gastronomic restaurant.
This restaurant Jiva has a distinctive slant towards chic culture. The most exclusive products are taken for a walk on the wild side.
On the menu, half lobster poached and grilled, braised sweetbreads and confit pigeon legs and roasted breasts set the tone of the menu.
The fundamentals of the great French cuisine are expressed in the attention to cooking times, the originality of garnishes and the seasonality of the products.
Correct outfit required.
Depending on availability, the business lunch may change.
Tel: +33 (0)4 50 28 48 48
Email: restaurant@jivahill.com
With the arrival of Chef Jean-François Vasseur, restaurants at the Jival Hill Resort showcase a bold new cuisine.
In his early forties, the young chef who earned his stripes at the Grand Hôtel du Lac in Vevey, Switzerland, now boasts extensive experience. Trained in the Michelin-starred kitchens of several well-respected hotels, his cuisine spotlights products, seasonality and authentic tastes – values he inherited from a childhood spent deeply rooted in the earth. The son of a vegetable farmer based in Northern France, Chef Vasseur was initiated to quality from a very early age. It became the basis for his craft. And in order to find that quality, he cultivates an extensive network of farmers and suppliers, establishing longstanding friendships with them.
For the Jiva Hill Resort, he imagined several new concepts, with menus that will change five times a year to reflect local harvest seasons.
